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Gurnard with couscous

Serves 4
Prep time:
Cooking time:

Couscous with softened onion and pumpkin seeds, pan-fried fish and a sprinkling of mint; a simple but flavoursome meal for a busy time of year.



  • 400 ml Vegetable stock
  • 300 g Pams Finest Moroccan Couscous, 1 packet
  • 2 Tbsp Olive oil, plus extra for drizzling
  • 1 medium Red onion, finely chopped
  • 4 Tbsp Pumpkin seeds, roughly chopped
  • 4 Gurnard fillets, boned
  • 1 small handful Mint leaves, shredded
View the method
  1. Heat the chicken stock in a saucepan until boiling. Place the Pams Finest Moroccan Couscous in a heatproof bowl, then pour over the hot vegetable stock. Cover with a plate and set aside for the couscous to swell, about 5 minutes.
  2. Place 1 tablespoon olive oil in a small frying pan with the red onion over low heat. Cook until the onion softens, 5-7 minutes. Add the pumpkin seeds to the onion.
  3. Place the remaining 1 tablespoon olive oil in a large frying pan over medium heat. Add the gurnard fillets and cook for about 2 minutes on each side, until the flesh is nearly cooked. Remember fish keeps on cooking after it is removed from the heat.
  4. Fluff the couscous with a fork, then fork through the onion and pumpkin seeds. Season to taste, then fork through the shredded mint.
  5. Serve the gurnard fillets with couscous, drizzled with a little extra olive oil and a green salad.
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